by Ben Summerton Preparation time: 30mins Cooking time: 1.5 - 2 hours (vegetarian), up to 3.5 hours (meat) Tips: Make the day before. This improves with time in the fridge Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
I'm not sure where this came from, but it has been inspired by years of curry devotion shared with friends in Australia. Typically, the hotter the weather, the more crazy the curry should be. I would use this recipe as an inspiration for your own version. Just stick to the basics (yoghurt, garlic) and make up the rest as you go.
Ingredients
2 cups of plain Greek style Yoghurt.
1 clove of garlic (crushed)
salt and pepper
1 tspn cumin (seeds preferable) - ilovecookie or Itaewon Foreign Food Mart
1 tspn coriander (seeds preferable) - ilovecookie or Itaewon Foreign Food Mart
Paprika (optional) - ilovecookie or Itaewon Foreign Food Mart
Small cucumber (optional)
squish of lemon or lime juice
To prepare your raita, firstly lightly dry-fry your spices, and if using seeds, bosh them in the mortar and pestle afterwards. Next take your cucumber, split it length ways and remove the watery seedy pulp from the centre. Grate the flesh of the cucumber (use short grates, rather than long flowing ones)
These quantities are very approximate. Just start with the yoghurt and build it from there using your taste buds to guide the way. All you need is a bowl and some intuition. If in doubt, add more garlic though!
After tidying up the sides of your bowl ready for serving, just give a little sprinkle of paprika on top if the in-laws are visiting perhaps!
Yoghurt Raita
by Ben SummertonPreparation time: 30mins
Cooking time: 1.5 - 2 hours (vegetarian), up to 3.5 hours (meat)
Tips: Make the day before. This improves with time in the fridge
Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
I'm not sure where this came from, but it has been inspired by years of curry devotion shared with friends in Australia. Typically, the hotter the weather, the more crazy the curry should be. I would use this recipe as an inspiration for your own version. Just stick to the basics (yoghurt, garlic) and make up the rest as you go.
Ingredients
2 cups of plain Greek style Yoghurt.
1 clove of garlic (crushed)
salt and pepper
1 tspn cumin (seeds preferable) - ilovecookie or Itaewon Foreign Food Mart
1 tspn coriander (seeds preferable) - ilovecookie or Itaewon Foreign Food Mart
Paprika (optional) - ilovecookie or Itaewon Foreign Food Mart
Small cucumber (optional)
squish of lemon or lime juice
To prepare your raita, firstly lightly dry-fry your spices, and if using seeds, bosh them in the mortar and pestle afterwards. Next take your cucumber, split it length ways and remove the watery seedy pulp from the centre. Grate the flesh of the cucumber (use short grates, rather than long flowing ones)
These quantities are very approximate. Just start with the yoghurt and build it from there using your taste buds to guide the way. All you need is a bowl and some intuition. If in doubt, add more garlic though!
After tidying up the sides of your bowl ready for serving, just give a little sprinkle of paprika on top if the in-laws are visiting perhaps!
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